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Light and Fresh Wheat Berry Salad recipe with a white balsamic vinaigrette. Ingredients for a Light and Fresh Wheat Berry Salad. Cilantro, cranberries, walnuts, green onions, and cotija cheese. A recipe for a Light and Fresh Wheat Berry Salad. First, I would like to let you know that from now till December 22nd you can get 20% off your next Gilt Taste purchase by entering the promo code spoonforkbacon when you check out. So think about those last minute holiday gifts. In other news, I bought my cat a bow tie I am really excited about. I am also in the market for new photo props, so if any of you know awesome places to buy plates and things please tell me! I would very much appreciate it.

I pretty much hate eating salads. I never crave them. I’m not going to sit here and pretend to be some healthy person who eats salads all the time because I “like” them, or eat sliced tomatoes or celery as a snack. Get real. I do understand that my diet can’t just consist of meat and bread and pork and potatoes and goldfish crackers. I do I get it. But salads, unless they have bacon and a butt load of bleu cheese, I’m just not that into it. This salad is different. It actually tastes good. Other salads, while granted are leafy greens ones, kinda taste like I’m eating grass from my front lawn where the feral cats hang out. This salad is rad because it has so much texture and crunch. So if you’re a salad hater like me, you should try this. I feel like its a good jumping off point to eating salads for every meal like all the girls here in LA do.
♥ Teri

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Light and Fresh Wheat Berry Salad
Serves 3 to 4

1 cup hard winter wheat berries
white balsamic vinaigrette:
1 garlic clove, minced
2 tablespoons shallot, minced
1 tablespoon granulated sugar
1 tablespoon honey
½ lemon, zested and juiced
¼ cup white balsamic vinegar
½ cup extra virgin olive oil
salt and pepper to taste
¼ cup dried cranberries
¼ cup toasted pecans, chopped
3 tablespoons cotija cheese, crumbled (you can replace with feta)
2 tablespoons flat leaf parsley, minced
1 tablespoon mint, minced
1 green onion, thinly sliced (optional)

1. Place wheat berry in a large pot and fill with 4 cups of water. Bring pot to a boil and cover.
2. Allow wheat berry to boil for 25 to 30 minutes or until soft with a bite. Drain and allow cooked wheat berry to cool.
3. For the vinaigrette: whisk together all the ingredients except for the oil. Season with salt and pepper. In a slow and steady stream whisk in the oil until fully incorporated. Adjust seasoning.
4. Once the wheat berry has cooled completely, place in a large mixing bowl and add the cranberries, pecans and Cotija cheese. Toss together.
5. Pour the vinaigrette over the salad and toss together until fully incorporated.
6. Fold in the parsley, mint and green onions (if using), season with salt and pepper.
7. Serve, or if preferred chill for an hour and serve.

  1. Ronnie Lavi Not Specified Not Specified

    The salad looks terrific! I’ll definitely try it.
    BTY I love your blog!!!

  2. Bev Weidner Not Specified Not Specified

    I’m with you! Totes understand. And this salad just gave me vertigo.

  3. Katherine Not Specified Not Specified

    This is one salad I actually do crave. Wheat berries are very satisfying! I can’t wait to try this recipe. I make a 3 grain salad with wheat berries. It also has apples and red onion in it. It’s super yummy! Here’s a link to the recipe

  4. Adrianna from A Cozy Kitchen Not Specified Not Specified

    Well that’s a good looking salad. That’d a pretty thing to make for Christmas dinner. I dig it.

  5. Jessica @ How Sweet Not Specified Not Specified

    I need say… oh, a gallon of this salad to cancel out the cookies I just baked.

  6. Sally - My Custard Pie Not Specified Not Specified

    Beautiful – have never tasted a wheat berry but would love to try one after reading this. Have a fab Christmas.

  7. julia { see you in the morning } Not Specified Not Specified

    meow! yum! yes!

  8. Heidi @ Food Doodles Not Specified Not Specified

    Yummy! I’ve made a wheat berry salad before and loved it. The cranberries and pecans in yours sound way better than what I put in mine though :D

  9. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This salad is absolutely stunning! Awesome.

  10. Natalie Not Specified Not Specified

    This looks amaze and I know what you mean about salads. Adding this to my post Christmas diet menu!

  11. Cookie and Kate Not Specified Not Specified

    That is totally my kind of meal. YUM.

  12. The Flying Quiche Not Specified Not Specified

    Hooray! I just used your gilt promo code to buy a gift for my boss. I’m the office hero!

  13. Rachel @ Not Rachael Ray Not Specified Not Specified

    I could use a big bowl of this after all the cookies I’ve been eating!

  14. Mika Not Specified Not Specified

    I’ve just recently started following your blog (it is amazing by the way). You may already know, but you can find some great japanese dishes, mugs, etc, in Little Tokyo at this store right next to the Mitsuwa Marketplace. It is called Utsuwa No Yakata. Love their stuff and great prices.

  15. Ruth Not Specified Not Specified

    Can I just say I have the exact same aversion to salad as you do?? It can be just too much leafy…green…healthiness involved. So glad you have this recipe, can’t wait to try it out! Happy holidays!


  16. caitlin Not Specified Not Specified

    I made this tonight and it was sooo good. I only wish I’d made a bigger bowl of it! Love this blog!

  17. Lisa Not Specified Not Specified

    this was delicious – definitely shared on fb. keep up the good work!

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  19. Amy Not Specified Not Specified

    I just made this salad and threw it on top of a big bed of mixed greens–it worked perfectly, and helped me feel like I was eating at least some veggies. Thanks!

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  21. Donna Not Specified Not Specified

    Can you use regular balsamic vinegar as I cannot find white where I live?

  22. Kirsten Not Specified Not Specified

    This is my new addiction. It is a great lunch, I pack the cheese and pecans separate. Love, love, love!

  23. Kirsten Not Specified Not Specified

    I my new addiction. I keep the cheese and pecans separate, and take it for lunch. Yummy!

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